Monday, November 14, 2011

Three simple words- Spicy, Roast, Potatoes. Yet, they evoke a myriad of emotions, abundant comfort, contentedness. There is nothing a simple dish of potatoes roasted in olive oil with a sprinkling of herbs and seasoning can't cure. Oh, and a dash of chili flakes for good measure. It may be known as the poor man's food but to me, there is nothing more filling, more flavorful, more adaptable then a humble potato.

The past few weeks have been a busy time for me with parents visiting, my sister having a baby and a few projects I have been working on. But no complaints from my side. I'm loving the new career direction this blog has helped me to take.

But it's times like these when I try to make quick meals that require minimal time and preparation. Yet, are wholesome and healthy. When I saw this bag of red baby potatoes at the supermarket, ideas started buzzing in my head- creamy mashed potato, home baked fries, warm potato salad.

But I finally settled on roasting them. Simple. We had this as a side dish with barbequed lamb chops. It was the perfect weekend lunch. I found that the best way to achieve a tender and creamy centre, yet a crackly crunch on the outside is to bake the potatoes covered with foil until cooked through. Then grill them for the last five minutes to achieve the crispy coating.

The best thing about roasted potatoes is its versatility- reinvent it according to what herbs you have growing on your balcony, what spices are gracing your pantry. Dress it up by adding it to a simple salad of red chard. The possibilities are endless.

So if you haven't already got a full menu planned for Thanksgiving, why not try making some roast potatoes? Warm, cozy and comfortable- isn't that what Thanksgiving is all about....and of course family!

Preheat the oven to 180 degrees Centigrade. In a bowl, combine olive oil, mustard, chili flakes and salt. Mix until well incorporated. Wash potatoes thoroughly and cut in half. Mix with the marinade until well combined. Split the garlic head into 2-3 pieces and together with the marinated potatoes, place in a baking tray. Cover with foil and bake for approximately 30 minutes or until potatoes are soft when pierced with a fork. Turn the grill on and grill the potatoes to get a nice brown color and crispy coating (approximately 5 minutes). Sprinkle with chopped herbs and serve immediately.

You may smash the leftover garlic with a fork and combine with butter to use on garlic bread.

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comments:

My love for potato started little late but once I realized it's humbleness and it's ability to comfort my palette, it became my favorite. I hope you get time to relax in all the busy schedule and project you do :)It's nice to know that you are doing all these with a smile on your face.

I would like to try this recipe, it looks really delicious. Your photos are excellent source of inspiration for me. Where in Dubai I can get Espellete pepper mustard. First time I heard about it. Can I make it myself with normal french Mustard and add something?

they look sooo yumm... will try them soon,IA.. can u please tell me what is espellet pepper mustard? is it some kind of powder? or mustard sauce type thing? and what do u ean by i head of garlic? just 1 garlic clove or 1 bulb?? Thnx in advance :)

Hi Radiya. I have amended the instructions to show 1 bulb garlic (that is what I meant when I said head!).

Espelette pepper mustard is a mustard sauce made out of espellete peppers. I have included a link in the ingredients as well. You may find it in gourmet shops here like Carluccio's or perhaps even Waitrose.

So beautiful Sukiana!!! I LOVE roasted potatoes, but have never tried spicy roasted potatoes. My mouth was actually watering looking at your beautiful photos. I am going to have to try some spices next time I roast my potatoes. Yum!!!

I adore roast potatoes and tend not to experiment beyond traditional rosemary and garlic with Sunday lunch. But last night I was watching Jamie Oliver and he made some incredible spiced roast potatoes. Yours look even better - think I'm going to have to give them a go! :-)

I love your photos! I have also been making a lot of roasted potatoes lately (and roasted anything) - it's so simple compared to grilling or stir frying! I will add mustard next time, am curious to see what that tastes like. Normally I am add butter and garlic :-). By the way, I love your blog and I added it to my Food blogs board on Pinteres. It's a really cute new site, I just discovered it a couple of weeks ago. I think it's a nice way to keep track of things that you like online (and I like your blog ;-)) Here's the link to my board with your site, http://pinterest.com/pin/536893742/

I tried this recipe last night. Late last night! All went well. I did not have the pepper mustard so I replaced it with an equivalent of seeded French Dijon. I also found that I had to double both cooking times (60m in the oven and 10m on the grill) to get the desired result. My spouse found the chilli a wee bit too hot. So next time I may start with one half the amount and see how that goes. Fantastic!!!